Southwestern Corn Soup (Vegan recipe)

We made this recipe after eating a soup from Whole Foods with these ingredients. We couldn't find a recipe, but the ingredients were listed on the pot at W.F.

Today, March 23, 2017, I was going through "A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West," and found a recipe. I am going to edit the recipe I originally put here to match the recipe from page 34 of the book. The restaurant is Doc Martin's in the Historic Taos Inn. I have eaten there. You can get blue corn tortillas and other wonderful Southwest delicacies there.

5 russet (baking) potatoes
2 sweet potatoes (1 lb.)
1 1/2 tablespoons oil
3 white onions, medium, chopped fine
1/4 c garlic, minced
1/2 cup celery, chopped fine
1/2 c green chiles, mild, chopped
1 red and 1 green bell pepper, chopped fine
1 1/2 cup corn kernels, fresh or frozen
1 tablespoon oregano, dried, crumbled
1/2 tablespoon basil, dried, crumbled
1 Tablespoon cumin, ground
1/2 cup dry white wine
1/2 c coriander leaves, fresh, finely chopped (cilantro!)
salt to taste

In a large saucepan, combine the baking potatoes and sweet potatoes, both peeled and cut into 1/2 inch cubes, with enough cold water to cover them by 1 inch. Simmer, uncovered, for 30 minutes, or until they are tender, and remove the pan from the heat.

In a kettle, heat the oil over moderately high heat until it is hot, but not smoking, and in it cook the onions, garlic, celery, chiles, peppers, corn, oregano, basil, and cumin, stirring occasionally, until onions are softened and vegetables begin to brown. Add the wine, cook the mixture, scraping up the brown bits (fond), for 1 minute, and add potatoes with the cooking liquid and if necessary, enough water to cover the vegetables by 1 inch.

Simmer the chowder, uncovered, stirring occasionally, for 40 minutes and stir in coriander and salt to tast.

Makes six to ten servings.

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Before I found the recipe, I added these ingredients as well.
1 can Rotel tomatoes, flavor of your choice
1 teaspoon chili powder
1 cup chopped carrots
I have never used sweet potatoes in my soup, but will give it a try.

Serve the soup in a bowl and squeeze some fresh lime into the soup.

Alternative recipes with variations to our original recipe, lots of variations and possibilities:

http://vegetarianmamma.com/southwest-corn-and-black-bean-soup/

http://tideandthyme.com/southwest-potato-corn-chowder/

http://www.joyfulhealthyeats.com/crock-pot-southwestern-corn-potato-chowder-dairy-free/

http://www.farmflavor.com/recipe/type/side-dishes/southwestern-corn-chowder/

Potato Soup

This is a recipe I got from a former assistant of mine, Elone. I haven't made it in years because I seldom eat potatoes, but it is an excellent recipe. I am also careful of the amount of sodium I eat, and the soup mix has more than enough!

4 cups peeled & cubed potatoes
1 cup diced celery
1 quart chicken broth
1 cup water
1 package Home Style Vegetable Soup (Mrs. Grass) (check out the sodium in this!)
1/4 cup butter
1/4 cup flour
2 to 3 cups milk
8 ounces Velveeta cheese or grated cheddar cheese

In a kettle, combine the vegetables and broth. Cook to boiling, cover, reduce heat and simmer for 20 minutes or until the vegetables are tender.

In a separate pan, melt the butter. Blend the flour, some salt and pepper and milk. Cook until it thickens, stirring constantly. Add this to the potato mixture. Heat to a slight boil.

When serving, garnish with cheese and parsley.

Optional--add brocolli and shredded carrots to the vegetables.

Enchilada Sauce

Makes 3 to 3 1/2 quarts

1 medium sized onion, grated
2 tablespoons vegetable oil
1 16 ounce can chopped tomatoes
2 cups chicken broth
4 8 ounce tomato sauce
4 10 ounce cans mild enchilada sauce
3 cans condensed tomato soup
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
dash of liquid red pepper seasoning
1 10 ounce Salsa de chile fresco or hot enchilada sauce

Saute the onion in oil in a large kettle until tender, about 3 minutes. Add tomatoes, chicken broth, tomato sauce, enchilada sauce, tomato soup, salt, pepper, sugar, red pepper seasoning and salsa to taste. Bring to boiling; lower heat; simmer; stirring often, 1 hour. Note: This sauce freezes well.

Cheese Spread

Ruth Ann P., Kokomo, Indiana

2 cups American cheese, shredded
4 hard boiled eggs, shredded
3/4 to 1 cup mayonaisse, Hellmans
1/4 cup lemon juice
salt and pepper to taste
green olives can be added

Mix all together and use on crackers or for a sandwich spread.

Kolace

This recipe came from an old cook book that Uncle Bud had at his ranch.

Soft Yeast Dough

1 package yeast
1 tablespoon sugar
2 tablespoons flour
2 tablespoons lukewarm milk

Mix the ingredients together and stir until mixture is well mixed. Cover with a cloth and let rise in a warm place for 5 to 10 minutes. Add:

4 cups flour
1 teaspoon salt
1/4 cup butter, melted
1/2 teaspoon lemon peel
1 cup lukewarm milk
1 egg
1 teaspoon vanilla

Mix well. Remove dough from the bowl and put on a floured pastry board and knead until it is smooth and does not stick. Return to the bowl, sprinkle with flour and cover with a cloth. Let rise in a warm place (about 60 degrees) 30 to 60 minutes or until it is almost double. Punch down, form into desired shapes and let rise again for about 30 minutes. Bake in a preheated oven at 400 degrees for 15 to 20 minutes.

To make the kolache:

Use 1 recipe soft yeast dough
2-3 cup filling
1 egg, beaten
sugar

Prepare dough. Roll the dough out on a lightly floured board to about 1/2 inch thickness. Cut into 3 inch rounds and place on a buttered baking sheet. Press down the center of the rounds with the bottom of a 2 inch glass to form a hollow; place a spoonful of filling in each. Let rise again. Brush the edges with the egg. Bake in a preheated oven at 400 degrees for 20 to 30 minutes. When the buns are cool, sprinkle with sugar. Makes 2 1/2 to 3 dozen.

Poppy Seed Filling

2 cups ground poppy seed
3/4 cup milk
2/3 cup sugar
2 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon peel

Simmer the poppy seeds in milk, stirring constantly for 5 minutes. Stir in sugar, butter and vanilla, cinnamon, lemon peel, and simmer for 5 minutes longer.

Cool filling, blend in a egg yolk and fold in stiffly beaten egg white. Makes about
1 1/2 - 2 cups filling.

Prune Butter Filling

1 cup prune butter
1/3 to 1/2 cup sugar
2 Tablespoons warm water or rum
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon or orange peel

Mix the prune butter with water or rum. Add all other ingredients and blend.

Updated, November 18, 2016--How to make Prune Butter: http://www.czechheritage.org/Recipes/kolaches.html

Prune butter:  cook 30 prunes in water to cover until tender; drain.  Mash with fork;
stir in 1/4  cup sugar and 1/4 tsp. ground allspice.  Filling should be thick.
Makes enough for 14 kolaches.

Baked Indian Pudding

1 quart milk
1/2 cup cornmeal
2 tablespoons soy flour
1/3 cup sweet cider
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup molasses
3 Tablespoons nutritional yeast
1/2 cup dried fruit (optional)

Scald the milk in the top of a double boiler over direct heat. Make a paste of cornmeal and soy flour and cider. Blend with milk, cover and cook over hot water for 20 minutes. Add the rest of the ingredients. Remove from heat. Turn into oiled csserole. Bake at 325 degrees for 2 hours or until set. Serve hot, topped with yogurt.

Serves 6

Chokecherry Syrup

From Chauncey Klebsch

4 cups chokecherry juice
4 cups white sugar
2 cups Karo light syrup

Place all the ingredients into a 5 quart preserving kettle. Bring to the boiling point over high heat, stirring to dissolve the sugar. When the syrup comes to a boil, turn the heat to mediun and continue boiling for 10 to 15 minutes, or until foam starts climbing the sides of the kettle. Watch closely. Remove from heat and pour into sterilized jars or bottles. Process in canning process. Keeps indefinitely.

Yogi Tea (Chai)

1 teaspoon cardamom pods
1 teaspoon ginger root
2 cinnamon sticks
1/2 teaspoon peppercorns
1 teaspoon cloves
5 cups boiling water

Simmer for 25 minutes. Remove from heat, add 1 teaspoon black tea and 2 cups milk. Heat almost to a boil.

Edit: Chai is typically served sweetened with sugar. Add sugar or sweetener to taste.
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Another Kansas City recipe. I like to steep the spices for a long time (hours)before I add the tea and milk.

Updated

To make by the gallon:

3 teaspoons cardamom pods
3 teaspoons ginger root
6 cinnamon sticks
1 1/2 teaspoons peppercorns
3 teaspoons cloves
15 cups boiling water

Simmer for 25 minutes. Remove from heat, add 3 teaspoon black tea and 6 cups milk. Heat almost to a boil. 

I store the extra in the fridge and heat up by the desired serving size. 

Edit: Chai is typically served sweetened with sugar. Add sugar or sweetener to taste.

Tom & Jerry, a hot alcohol drink

When I was attending Presentation College in Aberdeen, South Dakota, winters were frigid. It was always colder in Aberdeen than in Highmore. In the winter, one of the alcoholic drinks that was served in bars was this warm drink called "Tom and Jerry".

In those days, I drank as much alcohol as I ever have, and that is not saying much. I can have a hangover and migraine from one beer. The same is true for most mixed drinks and even wine. So my drinking style amounts to having a taste or two of a drink.

Recently the topic of this drink has come up when I have been in the presence of a Tom and Gerry more than once.

Here is the recipe:

Tom & Jerry (the drink)

First prepare a batter, using a mixing bowl. Separate the yolk and white of one egg, beating each separately and thoroughly. Then combine both, adding enough superfine powedered sugar to stiffen. Add to this one pinch of baking soda and 1/4 oz. rum to preserve the batter. Then add a little more sugar to stiffen.

To serve, use a hot mug, 1 tablespoon of the batter dissolved in 3 tablespoons hot milk. Add 1 1/2 ounce rum. Fill the mug with hot milk within 1/4 inch of the top of the mug and stir. Add 1/2 ounce brandy and sprinkle a little nutmeg on top.

Brownies-- made with chocolate syrup

From JoAnn

1 stick butter
1 cup sugar
4 eggs
1 can chocolate syrup
1 cup flour
1/2 cup nuts (optional)
1 teaspoon vanilla
1 teaspoon salt

Cream butter and sugar. Add eggs, syrup and vanilla. Mix. Add flour and salt, mix. Bake at 350 degrees for 25 minutes in a 17 x 11" pan.

Frosting

1 1/2 cup sugar
6 tablespoons butter
6 tablespoons milk
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1 cup chocolate chips, added later

Combine sugar, butter and milk in a saucepan. Bring to a boil and boil for 30 to 45 seconds. Remove from the heat and add 1 cup chocolate chips. Beat until the chips melt. Spread on the brownies.